If you’re looking for a cozy way to greet chilly mornings or just want to bring a little autumn cheer to your table, Easy Pumpkin Pancakes are here to make you smile. These pancakes are unbelievably fluffy, warmly spiced, and brimming with real pumpkin flavor. They’re quick enough for a leisurely weekday breakfast but special enough for a weekend brunch. With a swirling aroma of cinnamon, nutmeg, and ginger, every bite feels like a celebration of fall.

Easy Pumpkin Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The brilliance of Easy Pumpkin Pancakes is that the ingredient list is simple, yet each item plays a starring role. From the pure pumpkin purée that gives these pancakes their golden color to the rich buttermilk that ensures maximum fluff, these essentials come together for the coziest stack imaginable.

All-purpose flour: The classic base gives our pancakes their soft, tender crumb.
Brown sugar: Adds a subtle caramel depth and gentle sweetness that pairs perfectly with the spices.
Baking powder: Helps the pancakes rise tall and light.
Baking soda: Works with the buttermilk and pumpkin for extra fluffiness.
Ground cinnamon: The star spice for warmth and fragrance.
Ground nutmeg: Just a pinch adds a nostalgic autumn note.
Ground ginger: Brings a little snap and brightness.
Salt: Balances the sweetness and brings out the other flavors.
Buttermilk: Key for tender pancakes—if you don’t have buttermilk, a quick substitute will do the trick.
Canned pumpkin purée: The ingredient that gives Easy Pumpkin Pancakes their stunning color and velvety richness.
Large egg: Binds the batter and lends structure for that classic pancake bite.
Melted butter: For richness and that irresistible golden exterior.
Vanilla extract: Rounds out each bite with a hint of sweetness.

How to Make Easy Pumpkin Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures the leavening agents and spices are evenly distributed, so every pancake is both flavorful and fluffy from corner to corner.

Step 2: Whisk the Wet Ingredients

In a separate bowl, combine the buttermilk, pumpkin purée, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and creamy—this step helps break up any bits of pumpkin purée and brings all the flavors together in harmony.

Step 3: Bring It All Together

Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t worry about a few tiny lumps; over-mixing can lead to tough pancakes, and we want our Easy Pumpkin Pancakes to stay cloud-soft!

Step 4: Cook Your Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the surface. Cook for 2 to 3 minutes, watching for bubbles to form on the tops and the edges to look set, then flip and cook for another 2 minutes until golden brown and cooked through.

Step 5: Serve and Enjoy

Enjoy your Easy Pumpkin Pancakes hot off the griddle, topped with your favorite fixings! Each pancake should be beautifully golden, tender, and packed with pumpkin spice flavor.

How to Serve Easy Pumpkin Pancakes

Garnishes

When it comes to garnishing Easy Pumpkin Pancakes, the options are endless and delicious. Classic maple syrup is always a winner, but try a pat of salted butter, a sprinkle of chopped pecans, toasted coconut, or even a swirl of whipped cream. A dusting of powdered sugar makes them look bakery-worthy in seconds.

Side Dishes

Pair your fluffy pancakes with sides that complement their warmth—crispy bacon or sausage for a savory balance, a bright fruit salad for a splash of freshness, or even a simple fried egg for extra protein. A mug of cinnamon-spiced coffee or chai tea completes the cozy breakfast vibe.

Creative Ways to Present

Take your Easy Pumpkin Pancakes to the next level by making a pancake stack cake layered with whipped cream or yogurt, serving mini pancakes as a brunch platter, or tucking them into a to-go box for a sweet breakfast picnic. Sprinkle some pepitas or granola on top for crunch, or drizzle with caramel for a dessert-inspired twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Easy Pumpkin Pancakes, let them cool completely before storing. Place them in an airtight container and refrigerate for up to three days. They’ll maintain their delightful texture and flavor, ready for a speedy breakfast.

Freezing

These pancakes are freezer-friendly! Stack cooled pancakes with parchment paper between each, pop them into a zip-top freezer bag, and freeze for up to two months. This way, you always have a stash of Easy Pumpkin Pancakes on hand for a quick cozy meal.

Reheating

To reheat, simply warm the pancakes in a toaster or skillet until heated through. The toaster method keeps the edges a touch crisp, while a covered skillet helps preserve their soft, pillowy interior. Either way, they’ll taste like you just made them fresh.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! Just be sure to cook and thoroughly mash or blend your fresh pumpkin until it’s completely smooth, and drain any excess liquid for the best texture in your Easy Pumpkin Pancakes.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, simply combine 3/4 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes, and you’ll have a perfectly tangy stand-in for your pancake batter.

Are these pancakes kid-friendly?

Kids love the gentle sweetness and soft texture of Easy Pumpkin Pancakes. You can even get little ones involved by letting them sprinkle on chocolate chips or choose their favorite toppings!

Can I make the batter ahead of time?

It’s best to mix the batter just before cooking for maximum fluffiness, but you can premix the dry ingredients the night before and combine them with wet ingredients in the morning for a speedy start.

How do I keep pancakes warm for serving a crowd?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest. This way, your Easy Pumpkin Pancakes stay warm and fluffy without drying out.

Final Thoughts

There’s something undeniably joyful about sharing a batch of Easy Pumpkin Pancakes. Whether you’re celebrating fall or just craving a tender, spiced breakfast, these pancakes are bound to become a seasonal staple in your kitchen. Gather your favorite toppings and treat yourself—or your loved ones—to a plateful of comfort and flavor!

Easy Pumpkin Pancakes Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

These Easy Pumpkin Pancakes are a delightful breakfast treat perfect for the fall season. They are fluffy, flavorful, and simple to make, making them a great choice for a cozy morning meal.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Wet Ingredients:

3/4 cup buttermilk
1/2 cup canned pumpkin purée
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

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Instructions

Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Wet Ingredients: In a separate bowl, mix the buttermilk, pumpkin purée, egg, melted butter, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake, cook for 2–3 minutes until bubbles form, then flip and cook for another 2 minutes until golden.
Serve: Serve warm with maple syrup, butter, or chopped pecans if desired.